Bacon Egg And Cheese Biscuit Bowls Recipes

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BACON, EGG, AND CHEESE BUTTERMILK BISCUIT BREAKFAST SANDWICH



Bacon, Egg, and Cheese Buttermilk Biscuit Breakfast Sandwich image

What could be better than a big, homemade buttermilk biscuit loaded with soft, cheesy scrambled eggs, and crisp bacon? Goodbye fast food drive-thru!

Provided by lutzflcat

Categories     Breakfast and Brunch     Eggs     Breakfast Sandwich Recipes

Time 40m

Yield 6

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
⅓ cup shortening (such as Crisco®)
1 cup buttermilk
2 tablespoons buttermilk
6 slices bacon, cut in half
4 eggs
2 tablespoons water
1 tablespoon butter
½ cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut in shortening until mixture resembles coarse crumbs, 3 to 4 minutes. Make a well in the center of the flour mixture, pour in 1 cup buttermilk, and stir just until combined.
  • Turn dough out onto a lightly floured surface. Pat and roll into a rectangle about 1/2 inch thick. Use a 3-inch biscuit cutter to cut out 6 biscuits. Transfer to the prepared baking sheet and brush the top of each biscuit with remaining buttermilk.
  • Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer biscuits to a wire rack to cool.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Combine eggs and water in a bowl and whisk vigorously until smooth; set aside. Melt butter in a large nonstick skillet over medium-low heat. Swirl skillet to coat with butter; heat until just barely bubbling. Pour eggs into the center of the skillet, so butter gets pushed out to the sides.
  • Cook until edges of the eggs barely start to set. Gently scramble all the way around the pan using a spatula, creating large, soft curds. Sprinkle cheese onto the eggs at this point. Continue cooking, pausing in between to allow time for the cheese to melt and eggs to firm, gently pushing and folding the eggs to form large curds, about 3 minutes total. Do not allow the eggs to cook completely or eggs will turn chewy and rubbery. Remove from heat.
  • Slice biscuits in half and top bottom halves with scrambled eggs. Season with salt and pepper. Add 2 bacon pieces per biscuit, and finish with the biscuit tops. Serve immediately.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.9 g, Cholesterol 150.9 mg, Fat 24.4 g, Fiber 1.1 g, Protein 15.8 g, SaturatedFat 8.7 g, Sodium 1060.5 mg, Sugar 2.6 g

BACON, EGG AND CHEESE TOAST BOWLS



Bacon, Egg and Cheese Toast Bowls image

Toast bowls are the best thing since sliced bread. And they're the perfect vessel for bacon and eggs. But don't feel confined to breakfast -- they're also great filled with chicken or tuna salad for lunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

6 slices thinly sliced white bread
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
3 tablespoons whole milk
10 large eggs
4 slices bacon, cut into 1/2-inch pieces
4 slices American cheese, roughly chopped
Hot sauce, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 375 degrees F.
  • Roll each piece of bread to thinly flatten.
  • Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
  • Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
  • Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
  • Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
  • Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
  • Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.

BACON & EGG BISCUIT CUPS



Bacon & Egg Biscuit Cups image

Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.

Provided by TFR1959

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 28m

Yield 12

Number Of Ingredients 5

6 slices bacon
1 (16.3 ounce) can refrigerated biscuit dough
6 eggs
½ cup Borden® Cheddar and Monterey Jack Shreds
3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
  • Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
  • Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
  • Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
  • Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 208.2 calories, Carbohydrate 17.2 g, Cholesterol 104.2 mg, Fat 11.4 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 3.9 g, Sodium 557.5 mg, Sugar 3.2 g

SCRAMBLED EGG BISCUIT CUPS



Scrambled Egg Biscuit Cups image

Marry scrambled eggs and biscuits in a 30-minute, start-to-finish breakfast treat.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 12

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1/3 cup shredded Cheddar cheese (1 1/2 oz)
3/4 cup milk
8 eggs
1/8 teaspoon pepper
1 tablespoon butter or margarine, softened
1/2 cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)
3 tablespoons cooked real bacon bits or pieces (from 3-oz package)
1 tablespoon chopped fresh chives
Additional cooked real bacon bits or pieces

Steps:

  • Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
  • Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
  • Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
  • In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
  • To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.

Nutrition Facts : Calories 180, Carbohydrate 15 g, Cholesterol 150 mg, Fat 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Biscuit Cup, Sodium 420 mg, Sugar 2 g, TransFat 1 g

BACON 'N' EGG BISCUITS



Bacon 'n' Egg Biscuits image

On busy mornings, Katie can fix these tasty sandwiches in about 15 minutes. "While the flaky biscuits bake, cook the eggs and warm up precooked bacon," she suggests. "Then add cheese for a homemade in-hand breakfast."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 servings.

Number Of Ingredients 5

2 cups Buttermilk Biscuit Baking Mix
7 tablespoons water
8 eggs
8 slices process American cheese
8 bacon strips, halved and cooked

Steps:

  • In a large bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a lightly floured 3-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 425° for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.

Nutrition Facts :

BACON-CHEESE BISCUITS



Bacon-Cheese Biscuits image

Provided by Food Network Kitchen

Time 40m

Yield 18 biscuits

Number Of Ingredients 9

4 slices thick-cut bacon
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon chopped fresh chives
6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing
1 cup grated Colby or cheddar cheese
1 cup buttermilk

Steps:

  • Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
  • Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
  • Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
  • Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

BACON, EGG AND CHEESE BISCUIT BOWLS



Bacon, Egg and Cheese Biscuit Bowls image

Enjoy your own personal breakfast bowl consisting of a flaky biscuit enveloping crispy bacon, egg and cheese.

Provided by Cooking Creation

Categories     Breakfast

Time 25m

Yield 8 breakfast bowls

Number Of Ingredients 8

1 (8 count) container ready-to-bake refrigerated buttermilk flaky biscuits
6 slices bacon
6 large eggs
5 slices American cheese
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/8 teaspoon pepper, to taste

Steps:

  • Preheat oven to 375 degrees. Spray the bottom side of a cupcake pan with cooking spray.
  • Flatten each dough round to 1/4-inch thickness. With the cupcake pan turned upside down, place each dough circle over the back of each cupcake cup. Press the dough around the cup to form a bowl. Bake for 12 minutes. Remove from the oven and allow to cool for 5 minutes.
  • Carefully turn the biscuit bowls up-side down onto a baking sheet. Set aside until ready to assemble.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove the bacon and drain on paper towels. Discard half of the bacon grease from the pan.
  • Add the eggs to the remaining bacon grease. Sprinkle with parsley, garlic powder, onion salt and pepper. When the eggs are done cooking, transfer them to a bowl and set aside.
  • Arrange the breakfast bowls. Place the cooked eggs evenly in each biscuit bowl. Crumble the bacon over the eggs and top with American cheese.
  • Place the biscuit bowls back in the oven to melt the cheese, about 2 to 3 minutes.
  • Pull the bowls apart and enjoy!

BACON, EGG AND CHEESE BISCUIT



Bacon, Egg and Cheese Biscuit image

Say goodbye to those expensive but small frozen breakfast sandwiches. These are over the top. Make them up ahead of time and put them in the freezer. When ready to enjoy, defrost, wrap in paper towel and zap for a minute or two in the microwave. This recipe is for 6 but can easily be doubled to 12. The biscuits can be baked along with the eggs. Enjoy!

Provided by PaulaG

Categories     Breakfast

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

6 biscuits, baked and cooled (I used Sourdough Whole Wheat Biscuits.)
6 slices Canadian bacon
5 eggs
1/4 cup milk
salt
pepper
1/4 cup cheddar cheese, grated

Steps:

  • Preheat oven to 425 degrees.
  • Spray a 6 cup muffin tin with non-stick cooking spray and set aside.
  • In a small bowl, beat together the eggs and milk; salt and pepper to taste.
  • Divide the egg mixture evenly between the prepared muffin tins and place in preheated oven.
  • Bake for 8 to 10 minutes or until eggs are set; immediately sprinkle with grated cheese.
  • Remove from muffin tin and allow eggs to cool completely.
  • Split the biscuits and top each with a slice of the Canadian bacon.
  • When the eggs are cooled, place one on top of each slice of bacon.
  • Wrap in foil and freeze until ready to enjoy.
  • When ready to reheat, place in the refrigerator the night before, in the morning, wrap in a paper towel and reheat in the microwave at 70 percent power for 1 minute or until heated, turning after 30 seconds.
  • Please note that the microwave times are only estimates. Each microwave is different.

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